The Effect of Gochujang Immersion on Color Change and Surface Roughness of Nanofilled Resin Composite

Rosalina Tjandrawinata (Department of Dental Materials and Devices, Faculty of Dentistry, Universitas Trisakti, Indonesia)
Gavin Benedict Iskandar (Dental Profession Program, Faculty of Dentistry, Universitas Trisakti, Indonesia)
Florencia Livia Kurniawan (Department of Dental Materials and Devices, Faculty of Dentistry Universitas Trisakti, Jakarta)
Dewi Liliany Margaretta (Department of Dental Materials and Devices, Faculty of Dentistry Universitas Trisakti, Jakarta)
Eddy Eddy (Department of Dental Materials and Devices, Faculty of Dentistry, Universitas Trisakti, Indonesia)
Aryadi Subrata (Department of Conservative Dentistry, Faculty of Dentistry Universitas Trisakti, Jakarta)

Sriwijaya Journal of Dentistry
Vol. 6 No. 1 (2025): Sriwijaya Journal of Dentistry

Background: Nanofilled resin composites are popular for their aesthetics but are vulnerable to discoloration and surface degradation, particularly in acidic environments. Gochujang, a Korean chili paste, is increasingly consumed and may affect dental restorations. Objectives: To evaluate the effect of gochujang sauce immersion on the color stability and surface roughness of nanofilled resin composite. Methods: Thirty-three Filtek™ Z350 XT A3 samples were divided into three groups (n=11): immediate control, distilled water control, and gochujang treatment. The treatment group was immersed daily in a 1:1 gochujang-distilled water solution (16 h) and distilled water (8 h) for four days at 37°C. Color change (ΔE) was measured with a VITA Easyshade V spectrophotometer; surface roughness (Ra) with a Taylor Hobson Surtonic S-100. Results: Gochujang immersion significantly increased color change (ΔE, p<0.001) and surface roughness (Ra, p=0.009) compared to controls between groups (p<0.05). Conclusion: Gochujang immersion adversely affects both color stability and surface roughness of nanofilled resin composites.